Cranberry Bread Recipe

Name: Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. (1/2 bag) cranberries, finely chopped; 3/4 c. chopped walnuts; orange peel, grated (from 1 orange); 2 c. flour; 3/4 c. honey; 1 1/2 tsp. baking powder; 1 tsp. salt; 1/2 tsp. baking soda; 1 Tbsp. olive oil; 3/4 c. orange juice; 2 egg whites, beaten stiff

Servings: persons

6 oz. (1/2 bag) cranberries, finely chopped
3/4 c. chopped walnuts
orange peel, grated (from 1 orange)
2 c. flour
3/4 c. honey
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 Tbsp. olive oil
3/4 c. orange juice
2 egg whites, beaten stiff

1
Beat eggs until foamy; almost but not until stiff.
2
Add orange juice, oil and honey, mixing well.
3
Add all dry ingredients slowly, mixing well.
4
If mixture becomes dry, add cranberries intermittently.
5
Mix nuts in by hand and pour into loaf pan.
6
Bake at 350u00b0 for 1 hour.
7
Cool in pan for 10 minutes, then cool on wire rack.
8
Wrap and refrigerate.

995

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 oz. (1/2 bag) cranberries, finely chopped, 3/4 c. chopped walnuts, orange peel, grated (from 1 orange), 2 c. flour, and more.

Yes, Cranberry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Bread

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